Wheat Berry-Sweet Potato Bake

Chewy wheat berries make a more interesting contrast to tender sweet potatoes than marshmallows do! You can prepare this dish in stages: Cook the wheat a day or two ahead and assemble casserole a few hours before baking.

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Yields:
1
serving

Total Time:
2
hours
30
mins

Ingredients

3
C water

1
C wheat berries (2 1/2 c cooked)

1/2
tsp.
salt, divided

sweet potatoes, peeled and cut into 1/8"-thick slices

2
cloves garlic, minced

2
tbsp.
finely chopped fresh thyme or 2 tsp dried

1
tbsp.
finely chopped fresh rosemary or 1 tsp dried

2
C grated Gruyere cheese (8 oz), divided

1/2
C reduced-sodium chicken broth

Directions

Bring water and wheat berries to a boil in medium saucepan. Reduce heat, cover, and simmer, stirring occasionally, until wheat berries are tender and liquid has been absorbed, about 1 hour. Stir in 1/4 teaspoon of the salt.

Preheat oven to 350 degrees F.

Place half of the sweet potatoes in 13" x 9" baking dish coated with cooking spray. Sprinkle with half of the garlic, 1 Tbsp of the thyme, 1/2 tablespoon of the rosemary, and 1/8 teaspoon of the remaining salt. Spread on half of the wheat berries and 2/3 cup of the cheese. Repeat (reserving 2/3 cup of the cheese). Pour broth over all.

Cover with foil and bake until potatoes are tender, about 45 minutes. Uncover, top with remaining 2/3 cup cheese, and bake 5 minutes longer.

Quick Ideas for Wheat Berries:
Stir-fry Add cooked wheat berries 10 minutes before any meat or poultry stir-fry is done.
Pudding The berries' sweetness makes them a great substitute for rice in rice pudding or bread in bread pudding.

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